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Meat processors may do some or all of the following

  • make animals unconscious with a stunning device
  • cut the animal's throat
  • remove blood, skin, head, feet and insides of the animal
  • wash the carcass
  • cut up the carcass into large sections
  • chill parts of the carcass for further processing
  • bone the meat and make specific cuts for market
  • grade the meat
  • pack and weigh the meat
  • process the animal skins and pelts (known as the fellmongery process)
  • carry out hygiene and quality control checks.

Meat processors need to have

  • skills in handling animals and animal carcasses
  • knife-handling skills
  • knowledge of occupational safety and health laws, food safety laws, and Ministry of Agriculture and Forestry requirements.

Meat processors need to be

  • careful
  • quick and efficient
  • able to follow instructions
  • able to work well as part of a team
  • not squeamish.